Welcome to I Love to Cook

Cooking is something I have always enjoyed. I learned to cook at the apron strings of my mother and grandmother. The experience of cooking brings me both pleasure and peace of mind.

Sunday, November 28, 2010

Homemade Enchilada Sauce & Enchiladas

Our Thanksgiving weekend included a quick pre-family dinner for my sister, neice, nephew, and my wife.  My sister Suzanne gave me a quick homemade enchilada sauce recipe, which we then used to make simple enchiladas.

Enchilada Sauce Ingredients
Olive Oil
Finely Chopped Garlic
Finely Chopped White Onion
Cheyenne Pepper
Red Chile Powder
Tomato Sauce

Enchilada Sauce Preparation 
In a skillet heat olive oil, add the splices, garlic and onion.  Heat until the onions are translucent and add tomato sauce.  Continue to  cook the mixture until it reduces by half.  If it gets too thick add alittle water back into the mixture.  Allow the mixture to slightlu cool.

Preparation Enchilada Ingredients
Cooked Meat (Ground Meat, Chicken, Pork) - Optional

Enchilada Preparation 
Drip the tortillas into the warm enchilada sauce, ensuring that both sides are thoroughly coated.  Arrange the dipped tortilla in a baking pan and fill with cheese, onions, and meat (if desired).  Roll the tortilla ingredients in the tortilla shell.  After the pan is filled with the rolled tortillas ana ingredients, pour the remaining sauce over the enchiladas and sprinkle with cheese.  Place the contents into a oven pre-heated to 350 degrees F.  Allow the enchiladas to cook for 15 - 20 minutes or until the cheese inside the enchiladas have had time to completely melt.

Serving Suggestions
These simple enchiladas go well with rice & beans as well as quacamole, sour cream, and tortila chips

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